The Smokypine Labdanum
Misel Posavac
INGREDIENTS
15 ml PARAGON Labdanum Cordial
45 ml Tequila infused Roasted Pineapple
5 ml Le Sirop de MONIN White Chocolate
Glass – Method – garnish – ice
Old fashion or Nick & Nora or coupette glass or small bowl
Stir
Pine brunch & pansy flower
Ice cubes
Stir
Pine brunch & pansy flower
Ice cubes
To assemble and serve
Pour all ingredients in a mixing glass. Stir it and strain. Garnish and serve.
For the Tequila infused Roasted Pineapple: use half pineapple without skin, roast it in the oven on 240°C for 15 minutes until the pineapple became roasted (brown). Cut it in small cubes and add it to the Tequila (700ml) for 24h.
For the Tequila infused Roasted Pineapple: use half pineapple without skin, roast it in the oven on 240°C for 15 minutes until the pineapple became roasted (brown). Cut it in small cubes and add it to the Tequila (700ml) for 24h.
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